Memoirs and morsels from home and abroad

they’re back (the chagim, that is)

Rosh Hashana, falling around the beginning of the scholastic year, always feels more like the start of the year than the New Year according to the solar calendar. Like last year, I will be hosting my parents and sister as well as a bunch of other guests and will be cooking up a storm. As I prepare for the days of feasts, I’ve been collecting recipes and want to share my research, decision-making process, and menus. Please feel free to send me your favorite holiday recipes as well, either in the comments section or by emailing me directly.

By “holidays,” I am referring not just to Rosh Hashana, but Yom Kippur, and Sukkot. This year, RH and Sukkot fall on shabbat and Sunday so much of the food needs to be prepared in advance if you keep shabbat.

This Year’s Rosh Hashana Meals – this is the one time of year that I make food that is more traditional. I will be dinner for 8 (basri, or meat), lunch for 8 (basri), dinner for 4 (chalavi, or dairy), and lunch for 4-8 (basri leftovers)

Included in all meals: the most beautiful challah in the world (challah à la danois, pic below, recipe is my bread machine challah, and braiding technique to come soon; I’ll make it into a ring for RH), apples and honey*, new fruit (kumquats? baby kiwis? star fruit?)

- Tomato and Onion Braised Brisket – I made this last year and have had special requests for it from my family — they particularly like the crusty bits; this year I will be making it in my new cocotte

- Moroccan-style Roasted Pomegranate Chicken – Another winner from last year and really easy, works for boneless-skinless chicken breast; Alternative chicken dish is Pomegranate Chicken Kebabs (pic and link to recipe below)– good on a grill or George Foreman and great served hot or room temperature

- White Bean Salad or Black Bean and Corn Salad

- Quinoa Salad with lime cumin dressing or with sundried tomatoes and basil (pics and link to recipes below)

- Baked Brie – another repeat request from last year (pic and link to recipe below)

- Lemon Mascarpone Tart (pic and link to recipe below)

Lunch 2 (6-8, probably basri)

- Whoo, I’m fresh out of ideas…last year I made deli wraps by the time we got to the 4th meal!

* Tapuchim U’dvash: Apples and Honey

It is traditional on Rosh Hashana to eat apples dipped in honey. Round apples (like round challahs) represent the world and cyclical nature of life. Honey is symbolic of a sweet new year. I found an article about different types of apples to help choose the best ones to eat and cook. My personal faves for eating are Fuji and Braeburn (and they are usually available and crispy year-round) and Crispins in the fall. For cakes/pies, I often use a mix of eating apples, more tart ones like Granny Smiths, and more soft ones like Golden Delicious for a variety of tastes and textures. I love buying apples at farmers markets when possible.

Before Rosh Hashana, I try to buy a new jar or two of honey. This usually lasts me an entire year. Last year, I bought Granja San Francisco Blossom Honey imported from Spain. This year, I bought some mint honey and some lemon verbena honey from the Herb Lyceum stand at the Copley Square Farmers Market (picture at top).

Yom Kippur Pre-Fast Menu – can’t deal with this yet and I’ll probably do something small, going to a friend’s for the Break-Fast

Sukkot Menus – can’t deal with this yet either

NOTE, the one meal I do love to make on Simchat Torah is late brunch post-hakafot. Sometimes I put my waffle iron on a timer. This year, I might make pancakes.

The Best of the Web (friends, Tweeps, Chefs, and Strangers): Feasting

- My friend Joel Haber (aka “Fun Joel” — seriously, Joel arrives and fun ensues ) wrote an article for the Jewish Journal (LA) with a bunch of internationally-inspired Rosh Hashana recipes. The article is entitled “Embodying Unity in Your Rosh Hashana Meal” and includes a recipe for sweet and savory Carrot Kugel that I just may try (coming from me, that’s saying a lot because kugel scares me!)

- LA Times article: “Rosh Hashana, Tunisian Style” with recipes from Got Kosher? Provisions take out and caterer in the Pico-Robertson area of LA. I was excited to find this article and accompanying recipes, including one for artichoke hearts with harissa salad, provided by Alain Cohen because he is related to the owner of Les Ailes in Paris — one of my favorite kosher North African restaurants, butcher, bakery, and take-out counter located next door to Folies Bergère. No trip to Paris for me is complete without at least one visit to the 9e arrondisement to grab a sandwich or salads to keep me going for the day or provisions for an overnight train to Berlin!

Every year, various publications put out top lists of kosher wines for the holidays. Sometimes these come out before Passover when every seder participant is required to drink 4 glasses of wine. My personal preference runs to Bordeaux and Bordeaux-style reds (including some of the nice ones coming out of Israel), but my family likes lighter white wines, including the infamous Moscato, which we call Sprite. Among whites, I also like a spicy Alsacian or German Gewürztraminer (Abarbanel makes a great one).

Here are a few lists that I have found recently (I have tried to post ones with prices when possible).

- Erika Strum’s Top 10 Kosher Wines – from March 2009, after attending the Kosher Wine and Food Expo and ranging in price from $15-$100; I attended this event in 2007 and first tried some of the wines that have become my faves and that Erika and I agree on. They include Domaine Du Castel Grand Vin 2005, Judean Hills (I actually prefer the Petit Castel and not because it’s less pricey but because it’s a bit of a softer Bordeax-style), Flor de Primavera Peraj Ha’abib, Capcanes 2005, Montsant Spain (I also like the Petita), and Hai, The Patriots 2005 Cabernet Sauvignon Reserve, Judean Hills, Israel (I recently bought this to try). As you can tell, I’m a red fan. Tasting notes and links are in Erika’s article.

- Epicurious Top 5 Kosher Wines (date unclear, but probably recent as I have had some of these wines recently): I can personally vouch for the Gonzalez Byass Tio Pepe Palomino Fino Sherry for drinking and cooking and the Goose Bay 2007 Marlborough Sauvignon Blanc (my friends and I used to order this all the time last year at Clubhouse Cafe). I am looking forward to trying the Flechas de Los Andes 2007 Gran Malbec (Argentina) and generally enjoy Segal’s Cabernets

That is the best looking challah I have ever seen. How many did you make? Do you know what that would sell for.

I have lots of salmon recipes on my blog. What kind of salmon are you thinking of. I decided to make salmon for one meal also. We need a break from fleish. Check under fish. If you want something a bit sweet for Rosh Ha Shana, try this one.
Salmon with brown sugar pecan glaze good.

Chaya — thanks for the Salmon recipe — I also like your Herb and Lemon Baked Salmon suggestion. I’m vetting some with my mom and sister to see which they might like.

As for the challah — this recipe (4C flour) normally makes two but this braiding technique makes 1 large challah and 2-3 smaller rolls. For RH, I plan to try to make this into a ring if possible (of course, it will probably end up looking like an Easter bread!).

this is one of my favorite salads from Brooklyn – Cafe Luluc
Chickpea salad $7.00
w/ fresh grilled corn, arugula and tomato seed vinaigrette
i think they changed the dressing – i remember i miso style one. but use your judgement. ima has corn, she says.

Julie — I love getting recipes from you, especially when you’re in Israel — Tzfat no less — and I’m crashing in your NY apartment! Is this the salmon you made just a few days ago? I like this simple idea…might try this, but in white wine — never heard of doing it in vinegar! And your mom’s recipes are always amazing. Will have to make the tartar sauce.

A. Thanks for the link love and plug.
B. When I do my quinoa with fresh mint, I add it, red onion, sundried tomatoes, pine nuts, olive oil, and a bit of lemon juice. There is a recipe for it in the Pesach cooking article I wrote for the Jewish Journal a few years back.

wow, you even have wine on your list, I usually go with what’s on sale so feeling very ungourmet. I am sure everyone really appreciates all your cooking. Although I am hosting this year, I am doing it the lazy way with everyone bringing something. I just have to set the table and do the decorations :-). BTW that challa looks beautiful. hag sameach!

Sarah – My plans are usually MUCH more elaborate than what actually happens. And my family helps out a lot, including buying the wine. I like making these long lists to get ideas for later, next year, etc. And luckily all of my guest have generously offered to bring dishes. I’ll be posting the braiding technique for the challah soon (might wait til after RH and include a round one…). Shana Tova to you and your family…

Dolce – The bistro chocolate cake will be posted soon. It’s very good, made with oil (!) and minimal flour. Not too sweet either.

Though I love my Grandma, I wish she would switch things up a bit and borrow some recipes from you ;) Thanks again for the mention and best of luck on your holiday cookin’ endeavor! It’s certainly ambitous

Erika – Grandma’s recipes are usually not-to-be-messed-with. But you could always offer to bring over a dish or two. Unfortunately, none of my Bubbies are with us, so my mom and I have taken over. Thanks for providing such a great wine list — we’ll be drinking a few of your recommendations and I might try your quinoa with tehina and chickpeas recipe too!

Julie – send the French flourless brownies recipe in case I need a second chocolate dessert!

Chanie – Thanks for visiting. First off, I don’t see why you couldn’t bake the madeleines batter in mini-cupcake pans. Second, I just bought new madeleine pans (from France), but there are some not-too-expensive ones on Amazon. That being said, if you have a small kitchen (I used to live in NYC), sometimes its just to hard to fit everything in.

oh scapes. those were a nice intro with aba to your humble abode.
and the soup. delicious
the quinoa was beyond yummy. i do like scissors with chives. that is fun way to cook.
thanks for helping make some amazing family memories, on bubbie dishes, ofcourse.

- Lori Lynn – thanks for the comment on the challah — I’ll soon post how I braided it
– Ry – glad you liked a bunch of my recipes. The soup is pretty easy and is already linked…I will post the quinoa soon because I made a few modifications the Erika Strums recipe. As for the memories — you were a huge help with that!
Love, Z

About

Hi! I'm Gayle, and here I use my Hebrew name Zahavah. I work front of house in a restaurant where I'm learning the hospitality industry from the ground up. Up until a year ago, I was a health care consultant. Also, I have an MD. Go figure! Thanks for dropping by and joining the conversation.

koshercamembert@gmail.com

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